Potato stew in sour cream is a tender and nourishing side dish. Recipes for stewed potatoes in sour cream: in a frying pan, in an oven and a slow cooker

Potato stew in sour cream is a tender and nourishing side dish. Recipes for stewed potatoes in sour cream: in a frying pan, in an oven and a slow cooker

Potato stew in sour cream - nourishing and tasty dish, the preparation of which does not require much effort and time.

You can stew potatoes in sour cream in a frying pan, oven, or multi-cooker.

Regardless of your choice of cooking method, the potatoes are obtained with a delicate creamy taste.

Potato stew in sour cream - the basic principles of cooking

If you want to serve potato stew in sour cream as a separate dish, you can add to it absolutely any products. Sausage, meat, mushrooms, vegetables, cheese or any other products that you have in the fridge.

When cooking in the oven, before adding sour cream to the potatoes, add the fine chips of cheese and stir. Then the cheese is evenly distributed, and the dish will turn out tastier.

Vegetables are best to add broccoli, zucchini, green peas or cauliflower. You can use both fresh and frozen vegetables.

Potatoes are peeled, cut into random pieces and seasoned with spices and salt. Leave for some time, then fry. Sour cream diluted with water and pour the mixture of potatoes. Stew until fully cooked vegetable.

The taste of the dish will become even brighter if you add chopped garlic and spicy herbs.

Recipe 1. Potato stewed in sour cream in a frying pan


six potatoes;

sunflower oil - 50 ml;

incomplete glass of drinking water;

a piece of butter;

sour cream - 150 g;

half a bunch of dill;

finely ground salt;


ground black pepper;


two cloves of garlic.

Method of preparation

1. Take medium sized potato tubers. Peel them, peel, and cut into large chunks. Put the potatoes in a saucepan, cover with water and salt. Now lay out the sour cream and mix. Put on the stove. From the moment of boiling, twist the fire and cook until ready.

2. Clean the remaining vegetables and wash them well. Carrots rub on a large segment of the grater. Chop the onion into small cubes.

3. Place a deep frying pan on the stove, pour the sunflower oil into it and add a piece of butter. Heat the oil well and put the onion in the pan. Roast it to transparency. Then add the carrot chips and continue to fry until soft. 4. Carefully transfer the finished potatoes from the pan to the pan. Add peeled garlic passed through a press, pepper and simmer for another five minutes, stirring occasionally. Serve as a side dish with meat or fish dishes.

Recipe 2. Potato stew in sour cream with meat


kg of potatoes;

fine salt;


two pinches of dried dill;


two pinches of dried basil;

incomplete glass of sour cream;

two bay leaves;

a pinch of black ground pepper;

hops-suneli - 10 g;

two pinches of a mixture of peppers.

Method of preparation

1. Wash pork tenderloin under the tap, dip it with a paper napkin and cut into small pieces.

2. Peel the carrots and chop them on a coarse grater. Remove the husks from the bulb and chop them into half rings.

3. Fry the meat in heated vegetable oil, stirring occasionally. As soon as the meat is covered with an appetizing crust, add grated carrot and chopped onion. Fry everything together until the vegetables are ready.

4. Put sour cream in a cauldron, season it with spices and salt, add bay leaf and mix well. Transfer to sour cream fried and slightly chilled meat with onions and carrots. Pour in about 700 ml of drinking boiled water and mix. Put on the fire, cover and simmer for half an hour.

5. Peel the potatoes, wash them and cut them into large pieces. When the meat is ready, put the potatoes in the cauldron and continue to simmer until the vegetable is soft. Served as a separate dish hot.

Recipe 3. Potatoes stewed in sour cream in the oven


100 ml of milk;

black pepper;

800 g of potatoes;

fine salt;

200 ml of sour cream;

cheese - 50 g;

30 grams of flour;

vegetable oil - 50 ml.

Method of preparation

1. Peel the potatoes and wash them under the tap. Cut into slices, two centimeters thick. Put the potatoes in a saucepan, pour water, lightly salt and boil the vegetable until soft.

2. In a separate cup, mix the sour cream with milk and flour. Season with pepper and salt. Stir until smooth. Cheese grind into small chips.

3. Grease the deep refractory mold with plenty of vegetable oil. Drain the water from the finished potato and place the vegetable in the form. Pour the potatoes with sour cream sauce, sprinkle with cheese and put the stew in the oven for 20 minutes. Serve as a side dish with meat or fish.

Recipe 4. Potatoes stewed in sour cream in a slow cooker


200 ml of sour cream;

fine salt;

600 grams of potatoes;

black pepper and spices;

100 ml of water;

30 g butter.

Method of preparation

1. Peel the potatoes, wash well and cut into plates. Put it in a multicooker tank, after having lubricated the bottom with vegetable oil.

2. Salt potatoes, pepper and season with spices. In a separate bowl, mix the sour cream with water and pour the resulting mixture over the potatoes. Mix gently.

3. Close the unit cover and turn on the “Quenching” program. Timer set for half an hour. After the beep, hold the dish for another ten minutes in the “Heating” mode. Potatoes spread out in plates, add a piece of butter to each one and serve with meat or fish.

Recipe 5. Potato stew in sour cream with chicken


six chicken drumsticks;


eight potatoes;

finely ground salt;

two carrots;

black pepper and fresh greens;

two bulbs;

150 ml sour cream;

80 g of mayonnaise.

Method of preparation

1. We clean the potatoes from the rind and wash. Cut it into small cubes.

2. Wash the chicken drumstick and dry it with paper towels.

3. Remove the husks from the bulbs, rinse and finely crumble.

4. Grind cleaned and washed carrots on a large grater segment.

5. Melt butter in a cauldron. We put carrot chips and onions in it. Fry until transparent onions.

7. Lay the chicken drumstick on top of the vegetable frying, salt it, season it with spices for the chicken and pepper. Pour sour cream so that it completely covers the chicken.

8. Now we shift potatoes to the cauldron. We smear the surface of the potatoes with mayonnaise and pour in water. It should not completely cover the vegetable. Close the lid and simmer for forty minutes until the potatoes are soft. Spread on plates and sprinkle with finely chopped greens.

Recipe 6. Potato stewed in sour cream with vegetables


large carrots;

half a cup of sour cream;

nine potatoes;

two tomatoes;

large onion head;

finely ground salt;

ground black pepper and turmeric.

Method of preparation

1. Peel, wash and chop the potatoes. You can cut the vegetable in any convenient way. 2. Grease the meat with vegetable oil and place half of the potatoes in it. Salt the vegetable and season with spices. On top of the potatoes, lay out half the peeled and peeled onions. Salt a little.

3. On the onion lay out the peeled, large grated carrot and salt again.

4. Spread over the carrots half of the potatoes that you have left. Lightly salt and season with spices.

5. Next layer lay the remaining onions. Rinse the tomatoes, wipe them with a napkin and cut into strips. Spread the tomato on top of the onion. Sprinkle with salt and pepper.

6. Tomatoes cover with a layer of the remaining potatoes and season with spices. Place a sour cream on top of the potatoes. Pour in half a cup of boiled water.

7. Put the duck in a moderate fire and simmer for about half an hour. After a quarter of an hour, mix. At the end, sprinkle the potatoes with finely chopped fresh herbs. Serve as a separate dish with a salad of fresh vegetables or pickles.

Recipe 7. Potatoes stewed in sour cream with mushrooms


eight potato tubers;


half a kilo of champignons;

bay leaf;

two bulbs;

50 ml sour cream;


100 ml of olive oil;

70 g butter;

fresh greens.

Method of preparation

1. Peel the champignons, rinse and cut into thin slices. Melt the butter in a pan and add olive oil to it. Put the mushrooms in the pan and fry until the moisture evaporates.

2. Peel the onions, rinse and finely chop. Wash greens, lightly dry with napkins and chop finely. Carrot clean, wash and coarsely rub. Add greens and vegetables to the mushrooms, salt, pepper, mix and fry for another five minutes.

3. Peel raw potatoes, wash and cut into slices. Transfer it to the mushrooms, add sour cream, bay leaf and spices. Salt it.

4. Pour boiling water over the potatoes and mushrooms and add a little olive oil. Cover the pan with a lid and simmer until the potatoes are soft over moderate heat to prevent intense boiling. Sprinkle the prepared dish with chopped fresh herbs and serve as a separate dish.

Recipe 8. Potato stew in sour cream with minced meat

Ingredients 60 ml of vegetable oil;

Half a kilo of ground beef;

50 ml of tomato paste;

350 g of potatoes;

80 g carrots;

60 g onions.

Method of preparation

1. Peel the potatoes, wash them and cut them into thick slices or circles. Clean and wash the rest of the vegetables. Carrots cut into sticks as thin as possible. Chop the onion into small cubes.

2. Heat the pan with butter over moderate heat. Put the onions and carrots in it and simmer the vegetables together until tender. Then add the minced meat to the vegetable fry and fry for about three minutes, stirring constantly, so that the mince grabs slightly.

3. Twist the fire, add the tomato paste and continue to simmer under the lid for another three minutes. Add spices, salt, pepper and bring the meat to readiness.

4. Put potatoes on top of the mince, cover with lid and stew for about five minutes. Then mix and see if the potatoes are dry, add a little boiled water or broth. Cover again and continue to simmer until the potatoes are soft. Serve with vegetable salad or pickles.

Potato stew in sour cream - tips and tricks from the chef

  • Stewed potatoes will turn out very tasty if you pre-fry the potatoes and vegetables slightly.
  • Simmer the potatoes on low heat, avoiding intense boiling.
  • To make the potato cook faster, add a piece of butter to the sour cream sauce.
  • Potatoes will be tastier if you add a couple of cloves of garlic, dill and bay leaf during cooking.
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